It's just a matter of how clear you want your wort to be. I find that going for a clear wort to begin with by doing a proper vorlauf, skimming hot break and leaving cold break/hop particles behind in the kettle, I can turn my beers around a lot faster since there are less undesirable flavors that need to meld and mellow.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Porter, sLambic II, Brettennial Falcon IPA, Flanders Red, Orange Blossom Mead
Primary: Winexpert Riesling Ice Wine, sLambic I
Secondary: Flanders Red
Kegged:Black or Blue EyePA, Cherrywood-aged Crystal Stout,
2013 dump volume: ~2 gallons